Sweet potato, courgette and feta tart

For speed, rather than use a knife, I slice the courgette and sweet potato using my food processor. A mandolin or peeler is almost as quick and there is also less to wash-up.



  1. Preheat your oven to 220°C/200°C fan/425°F/Gas mark 7.
  2. Unroll your puff pastry and cut a 1cm/½” strip off each side which you then place on top of each side to form a raised edge. Line a large baking tray with greaseproof paper. The baking tray needs to be sufficiently large to allow that raised edge of pastry to cook clear of any side of the tray. Transfer the pastry to the baking tray.
  3. Cover the pastry base with the pesto and then add your courgette and sweet potato.
  4. Scatter the olives, feta and thyme leaves over the top. Season and then drizzle on some olive oil.
  5. Place in the oven and bake for about 18-minutes or until the pastry has a good colour. Your finished tart is ideally served with a fresh salad.